Recipe Corner

[Rogue Angel]

Red, White n Blue Torte

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/2 cup blueberry pie filling
1/2 cup strawberry or raspberry pie filling
1-3/4 cups whipped topping

Split cake horizontally into three layers. Place bottom layer on a serving platter; spread
with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace
top of cake. Frost top and sides with whipped topping. Refrigerate for several hours before
slicing.

Yield: 8 servings.

[Rogue Angel]

Coconut Cake Supreme

1 package (18-1/4 ounces) yellow cake mix
2 cups (16 ounces) sour cream
2 cups sugar
1-1/2 cups flaked coconut
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint and red gumdrops, optional

Prepare and bake cake according to package directions in two 9-in. round cake pans. Cool in
pans for 10 minutes before removing to a wire rack to cool completely. For filling,
combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1
cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place
one layer on a serving platter; cover with a third of the filling. Repeat layers. Fold
reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours.
Garnish with mint and gumdrops if desired.

Yield: 10-12 servings.

[Rogue Angel]

Lemon Poppy Seed Cake

1 package (18-1/4 ounces) lemon cake mix
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

In a mixing bowl, combine cake and pudding mixes. Add the water, oil and extracts. Beat for
30 seconds on low speed. Beat for 3 minutes on medium speed. Stir in poppy seeds. Pour into
a greased 12-cup fluted tube pan. Bake at 350? for 50-60 minutes or until a
toothpick inserted near the center comes out clean. Cool in pan 10 minutes before inverting
onto a serving plate. Combine confectioners' sugar and lemon juice; brush over the warm
cake. Cool. Dust with additional confectioners' sugar if desired.

Yield: 12-16 servings.

[Rogue Angel]

Watermelon Cake

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) watermelon gelatin
2 eggs
1-1/4 cups water
1/4 cup vegetable oil
2-1/2 cups prepared vanilla or cream cheese frosting, divided
Red and green gel food coloring
Chocolate chips

In a mixing bowl, combine dry cake mix, gelatin, eggs, water and oil. Beat on low speed
just until moistened. beat on high for 2 minutes or until well blended. Pour into two
greased and floured 9-in. round baking pans. Bake at 350? for 30-35 minutes or
until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove
from pans to wire racks to cool completely. Set aside 2 tablespoons frosting for
decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green.
Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in.
of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of
edges. Frosting sides and top edge with green frosting. Place reserved white frosting
in a small heavy-duty resealable plastic bag; cut a 1/4-in. hole in one corner. Pipe around
top edge of cake where green and pink frosting meets. For seeds, insert chocolate chips upside down into cake top.



<font color="#CD6889" size="1">[ July 04, 2006 04:57 PM: Message edited by: Rogue Angel ]</font>

[Rogue Angel]

Olive Floret Salad

Olive Floret Salad


1 medium head cauliflower, cut into florets
1 bunch broccoli, cut into florets
2 cups cherry tomatoes
2 medium carrots, thinly sliced
1 can (6 ounces) pitted small ripe olives, drained
1 cup Italian salad dressing
1 envelope Italian salad dressing mix
1 cup (4 ounces) crumbled feta cheese

In a large bowl, combine the cauliflower, broccoli, tomatoes, carrots and olives. In a
small bowl, combine the salad dressing and dressing mix; pour over vegetables and toss to
coat. Cover and refrigerate overnight. Just before serving, toss again and sprinkle with
feta cheese.

Yield: 13 servings.

[Rogue Angel]

Grilled Pineapple

1/4 cup maple syrup
3 tablespoons butter, melted
1 fresh pineapple
2 tablespoons chopped macadamia nuts or hazelnuts, toasted

Coat grill rack with nonstick cooking spray before starting the grill. Combine syrup and
butter; set aside. Quarter the pineapple lengthwise, leaving top attached. Grill,
uncovered, over medium heat for 5 minutes. Turn; brush with maple butter.Grill 5-7 minutes
longer or until heated through; brush with maple butter and sprinkle with nuts. Serve with
remaining maple butter.

Yield: 4 servings.

[Rogue Angel]

Shrimp On The Grill

1 cup vegetable oil
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon lemon juice
1 teaspoon cider vinegar
1/2 teaspoon pepper
30 large shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 3/4-inch pieces
6 green onions, cut into 2-inch pieces
1/3 cup butter, melted
2 teaspoons snipped fresh dill
Hot cooked rice

In a blender or food processor, combine the first seven ingredients; cover and process for
1-2 minutes. On 12 metal or soaked bamboo skewers, alternately thread shrimp and
vegetables, leaving a small space between pieces. Place in a shallow glass container. Pour
oil mixture over kabobs; cover and refrigerate for 2-3 hours. Drain and discard marinade.
Grill kabobs, uncovered, over medium heat for 12-15 minutes or until shrimp turn pink and
vegetables are tender. Combine butter and dill; baste over skewers. Serve with rice.

Yield: 6 servings.

[Pickles]

oh my Angel I gained wt looking at all those yummy recipes....my grandson will love the watermellon cake.......thanks *hugs*

[Rogue Angel]

*huggs*... i thought that one was neat... [img]smile.gif[/img] especially for summer... tis why i uploaded the picture to post... i wanna make one!!! *L*.....

[Pickles]

Blackberry Pie

1 quart fresh blackberries, washed & drained
1 cup sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
pastry for 2-crust 9-inch pie
1 tablespoon butter

Roll out half of the pie pastry and line a pie plate, leaving some overhang. Mix blackberries with sugar, salt, and flour. Fill pastry lined pie pan. Dot with butter. Roll out top crust; place carefully over filling and flute edges. Cut 3 or 4 slits in the top. Bake in a preheated 450? oven for 10 minutes. Reduce heat to 350? and bake 25 minutes longer.
Serves 6 to 8.
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